Effect Of Whey Protein Isolate Research Articles

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels.

Egg sausages, an essential component of traditional Chinese hot pot cuisine, have specific storage requirements and are predominantly distributed through refrigerated channels. A significant consideration in the freezing of egg sausages pertains to syneresis and textural modifications that manifest in the protein gel structure upon thawing. This research investigated the efficacy of incorporating whey protein isolate, soy protein isolate (at concentrations of 0.5%, 1.0%, and 2.0%), and modified cassava starch (at concentrations of 1.0%, 2.0%, and 3.0%) to enhance the textural integrity and mitigate syneresis in frozen egg sausage gels. The research demonstrated that syneresis in frozen egg sausages could be significantly minimized from 9.01% to 1.16% through the incorporation of 3% modified cassava starch and 2% whey protein isolate, to 2.01% with 1.0% soy protein isolate, and to 3.05% with 1.0% whey protein isolate. Furthermore, the combination of modified cassava starch (3%) and whey protein isolate (2%) demonstrated enhanced textural characteristics in frozen egg sausages with 20% additional water content following a 15-day storage period. Notably, egg sausages formulated with 0.5% whey protein isolate exhibited superior sensory attributes, including springiness, texture, and overall acceptability, compared to other formulations. The incorporation of whey protein isolate yielded markedly improved sensory characteristics relative to soy protein isolate additions. The findings indicate that the incorporation of whey protein isolate (0.5-1.0%) in conjunction with modified cassava starch (3%) effectively improves textural properties while reducing syneresis in thawed egg sausages.

Probiotic Milk and Oat Beverages with Increased Protein Content: Survival of Probiotic Bacteria Under Simulated In Vitro Digestion Conditions.

The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery. This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices-cow's milk and an oat-based beverage-on the survival of these probiotic strains. Fermented products were prepared using cow's milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage. Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4-7.8 log cfu g-1 in fermented milk and 3.1-4 log cfu g-1 in oat beverages, while L. johnsonii demonstrated similar reductions. These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

Serum metabolism-transcriptomics investigated into the immunity of whey protein isolate-galacto-oligosaccharide conjugates after dynamic high-pressure microfluidics pretreatment

The objective of this study was to investigate the immunomodulatory effects of whey protein isolate (WPI)-galacto-oligosaccharide conjugates following dynamic high-pressure microfluidics pretreatment (DHPM) in cyclophosphamide-induced immunosuppressed mice. DHPM facilitated the conjugation of WPI and galacto-oligosaccharide, and inhibited the generation of fluorescent advanced glycation end products (AGEs) and pentosidine. The conjugates demonstrated a significant immune recovery effect on CTX-induced immunosuppressed mice, as evidenced by the enhancement of IgG antibody levels (from 3.5 to 4.1) and the reduction of the levels of immunosuppressive effector factors TGF-β (from 148.1 to 111.2) and IFN-γ (from 34.4 to 17.9). Furthermore, the conjugates exhibited a notable ability to repair histological lesion in the spleen of CTX-induced immunosuppressed mice. Spleen transcriptomics revealed that the Marco, Klrc3 and Cd209b genes were associated with the immune enhancement activity of the conjugates. Metabolomic analysis identified arginine biosynthesis, sphingolipid metabolism, alanine, aspartate and glutamate metabolism, and phenylalanine, tyrosine and tryptophan biosynthesis as key pathways in the immune enhancement activity of the conjugates. Metabolomics combined with transcriptomics indicated the importance of macrophage activation in the restoration of immunosuppressed mice’s immunity by the conjugates. Therefore, the improvement in immunity observed with WPI-galacto-oligosaccharide conjugates may be related to the activation of macrophages.

Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.

Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 μm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives.

Galacto-oligosaccharides modified whey protein isolate ameliorates cyclophosphamide-induced immunosuppression

The effect of whey protein isolate (WPI)- galacto-oligosaccharides (GOS)/fructo-oligosaccharides (FOS) conjugates on RAW264.7 cells, and further the effect of WPI-GOS conjugates on CTX-induced immunosuppressed mice were investigated. Compared to WPI-FOS conjugates, WPI-GOS conjugates exhibited deeper glycation extent, more pronounced structural unfolding and helix-destabilizing, and obviously improved functional indicators of RAW264.7 macrophages. In addition, WPI-GOS conjugates also repaired immune organ and intestinal barrier and increased IL-1β and IFN-γ levels in immunosuppressed mice. The alteration of gut microbiota induced by WPI-GOS conjugates changed the serum metabolites, causing the activation of NFκB pathway, which strengthens the immune system. The activation of NFκB pathway maybe associated with the mTOR signal pathway and ABC transporters. However, the precise mechanisms by which NFκB pathway interacts with mTOR signal pathway and ABC transporters to modulate the immune response need for further research.

3D Printing Properties of Heat-Induced Sodium Alginate-Whey Protein Isolate Edible Gel.

The objective of this study was to develop a food 3D printing gel and investigate the effects of whey protein isolate (WPI), sodium alginate (SA), and water-bath heating time on the 3D printing performance of the gel. Initially, the influence of these three factors on the rheological properties of the gel was examined to determine the suitable formulation ranges for 3D printing. Subsequently, the formulation was optimized using response surface methodology, and texture analysis, scanning electron microscopy (SEM), and Fourier-transform infrared (FTIR) spectroscopy were conducted. The rheological results indicated that gels with WPI concentrations of 6-7 g, SA concentrations of 0.8-1.2 g, and water-bath heating times of 10-12 min exhibited lower yield stress and better self-supporting properties. The optimized formulation, determined through response surface methodology, consisted of 1.2 g SA, 6.5 g WPI, and a heating time of 12 min. This optimized formulation demonstrated enhanced extrusion capability and superior printing performance. SEM analysis revealed that the optimized gel possessed good mechanical strength, and FTIR spectroscopy confirmed the successful composite formation of the gel. Overall, the results indicate that the optimized gel formulation can be successfully printed and exhibits excellent 3D printing performance.

Enhanced viability and membrane lipid stability of cholesterol-lowering probiotics through spray drying encapsulation with whey protein isolate-coconut oil complex

This study assessed the effect of whey protein isolate (WPI) and its coconut oil complexes (CO-WPI) on the viability of Limosilactobacillus reuteri KUB-AC5 during spray drying and storage. Varied CO concentrations (0%, 4%, and 8%, w/w) and spray drying temperatures (110 °C and 130 °C) influenced secondary structures, free sulfhydryl groups, disulfide bonds, and DPPH• and ABTS•+ scavenging activities of WPI. Throughout the spray drying and storage processes, CO-WPI effectively reduced lipid peroxidation in the probiotic membranes, as detected by advanced 1H-nuclear magnetic resonance, compared to WPI alone. Microencapsulation in 4CO-WPI at 110 °C provided the highest cell viability during drying (1.34 × 1011 CFU g−1), coupled with the highest cholesterol assimilation (58.43%). After 12 months at 4 °C, viability remained high (5.57 × 1010 CFU g−1). This study demonstrated CO-WPI's potential in reducing oxidative damage and improving probiotic survival, highlighting its efficacy as a microencapsulant in spray drying.

Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction

The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protein isolate (WPI) addition on the health-promoting benefits, texture profile, and rheological properties of CM yogurt after 1 and 15 d of storage. Yogurt was prepared from CM supplemented with 0, 3, and 5% of WPI and compared with bovine milk yogurt. The results show that the water holding capacity was affected by WPI addition representing 31.3%, 56.8%, 64.7%, and 45.1% for yogurt from CM containing 0, 3 or 5% WPI, and bovine milk yogurt, respectively, after 15 d. The addition of WPI increased yogurt hardness, adhesiveness, and decreased the resilience. CM yogurt without WPI showed lower apparent viscosity, storage modulus, and loss modulus values compared with other samples. The supplementation of CM with WPI improved the rheological properties of the obtained yogurt. Furthermore, the antioxidant activities of yogurt before and after in vitro digestion varied among yogurt treatments, which significantly increased after digestion except the superoxide anion scavenging and lipid oxidation inhibition. After in vitro digestion at d 1, the superoxide anion scavenging of the 4 yogurt treatments respectively decreased from 83.7%, 83.0%, 79.1%, and 87.4% to 36.7%, 38.3%, 44.6%, and 41.3%. The inhibition of α-amylase and α-glucosidase, angiotensin-converting enzyme inhibition, cholesterol removal, and degree of hydrolysis exhibited different values before and after in vitro digestion.

Effect of Whey Protein Isolate-Meniran Extract (Phyllantus niruri L.,) Eencapsulation Using Casein Hydrolysate on Foam, Optical Microscopy, Particle Size, and Viscosity

The purpose of this study was to determine the effect of whey protein isolate (WPI)-extract of meniran (Phyllanthus niruri L.) encapsulation using casein hydrolyzate on foam overrun, optical microscopy, particle size and viscosity. The materials used was whey protein isolate, an extract of meniran (Phyllanthus niruri L.) encapsulated using casein hydrolyzate. The method used was a completely randomized design (CRD) with 5 treatments of casein hydrolyzed as encapsulation material, 0%, 2%, 4%, 6% and 8%, namely P0, P1, P2, P3 and P4 repectively, with 3 replications. The variables observed were foam overrun, particle size, and viscosity which were analyzed using analysis of variances (ANOVA). If there is a significant or very significant difference, analysis will be continued with the DMRT (Duncan Multiple Range Test). Variable of optical microscopy was analyzed descriptively. The results showed that whey protein isolate-meniran extract encapsulation using casein hydrolyzate gave a very significant difference (P<0.01) on in viscosity and foam overrun but did not give significant difference (P>0.05) on particle size. The average foam overrun value was 325% - 400%, the viscosity was 0.985 cP - 1.015 cP, the particle size was 0.8944 nm - 1.5031 nm, and optical microscopy showed that the most abundant distribution and amount of foam was observed in P4, namely whey protein isolate-meniran extract encapsulated with 8% casein hydrolyzate. Along with the addition of casein hydrolyzate with different concentrations (2%, 4%, 6%, 8%), the distribution and shape of the foam became more even and uniform. The conclusion of this study was that the addition of 6% casein hydrolyzate on the encapsulation effect of whey protein isolate-meniran extract was able to maintain the physical properties of WPI-meniran extract on viscosity, optimal particle size, foam overrun, and optical microscopy with a shape, uniform foam distribution and lamella tend to be thick.

Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH

In this study, the effects of whey protein isolate (WPI) and four copigments, including ferulic acid (FA), phloridzin, naringin, and cysteine (Cys), on the thermal stability (80 °C/2h) of mulberry anthocyanin extract (MAE) pigment solution at pH 6.3 were studied. WPI addition or copigment (except for Cys) addition alone could protect anthocyanin from degradation to a certain degree, and FA exhibited the best effect among copigments. Compared with the MAE-WPI and MAE-FA binary systems, ΔE of the MAE-WPI-FA ternary system decreased by 20.9% and 21.1%, respectively, and the total anthocyanin degradation rate decreased by 38.0% and 39.3%, respectively, indicating the best stabilizing effect. Remarkably, interactions between anthocyanins and Cys, which generate four anthocyanin derivatives with 513-nm UV absorption during heat treatment, did not alter the color stability of MAE solution; however, they accelerated anthocyanin degradation. These results favor the combined use of multiple methods to stabilize anthocyanins at neutral conditions.

Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions

In the present study, we have investigated the relevant mechanisms underlying the stabilizing effects of whey protein isolate (WPI) and rutin (Ru) on the mulberry anthocyanin extract (MAE) solution at pH 3.6 during storage. The results demonstrated that there was no pronounced difference in color between the MAE solutions when adding WPI and Ru separately and together. However, the combined use of WPI and Ru reduced the total anthocyanin degradation rate by 16.2% and 18.3% compared to WPI and Ru used individually, respectively, after 9 days of storage at 40 °C. Fluorescence, UV–visible, Fourier transform infrared, and circular dichroism spectroscopies, as well as particle size and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis, indicated that the formation of binary and ternary complexes involving β-lactoglobulin (β-LG), cyanidin-3-O-glucoside (C3G), and Ru. The primary interaction between β-LG and C3G was electrostatic interaction, with an enthalpy change (ΔH) of −25.02 kJ mol−1 and an entropy change (ΔS) of 7.89 J mol−1 K−1 at 298 K, whereas the interactions between β-LG and Ru involved hydrogen bonding and van der Waals force, with ΔH of −124.80 kJ mol−1 and ΔS of −291.72 J mol−1 K−1 at 298 K. Furthermore, a looser, more open, and disordered structure and larger particle size were observed in protein after the addition of C3G/Ru. The presence of Ru in the ternary complex favored the development of these characteristics. Overall, to protect anthocyanins, β-LG and Ru could exert complexation and copigmentation effects on C3G, respectively. The findings of this study provide a foundation for employing ternary complexes to increase the storage stability of anthocyanins.

The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.

The effects of whey protein isolate (WPI)-pectin pre-emulsified vegetable oil on the physicochemical properties and microstructure of low-fat yogurt (LFY) were investigated by particle size distribution, water-holding capacity (WHC), texture, rheology, electron microscopy, storage stability, and sensory analysis. The vegetable oil was pre-emulsified into two types of emulsions, a mixed emulsion (ME: WPI-pectin complexes were adsorbed directly at the interface) and a bilayer emulsion (BE: Pectin was added to a previously established WPI-stabilized interface). The results showed that yogurts added with pre-emulsified vegetable oil (ME-Y, BE-Y) had significantly better quality than LFY, with better WHC, textural properties, rheological properties, and storage stability. The average particle size of ME (11.96µm) was larger than that of BE (10.23µm). The consistency of yogurt added with ME (ME-Y) was significantly higher than that of yogurt added with BE (BE-Y), at 2359.10 and 2181.12gs, respectively. Meanwhile, ME-Y exhibited storage stability similar to full-fat control (FFY) and higher sensory scores. Interestingly, the WHC of BE-Y (49.03%) was higher than that of ME-Y (45.63%). In addition, WPI+Pectin-Y exhibited higher WHC (53.81%) and consistency (2518.73gs) compared to ME-Y and BE-Y, but the particle size distribution was not uniform, and the direct addition of WPI, pectin, and oil had no positive effect on improving the rheological properties of yogurt. Overall, the addition of WPI-pectin pre-emulsified vegetable oil improved the quality of LFY. These findings are particularly relevant for the production of higher quality LFY.

Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.

Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch

The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch-protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the samples decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI > SC > gelatin in enhancing the physicochemical properties of the tested starches after DHT.

Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream

The purpose of this research was to study the effects of mixed fat replacers on the physicochemical and sensorial properties of low-fat chocolate ice cream. Fat replacers were the mixtures of whey protein isolate (WPI) and three types of carbohydrate-based fat replacers: pregelatinized starch (Alpha-starch), hydroxypropyl distarch phosphate (ADSSU 09), or inulin at the ratios of 4:1, 1:1, and 1:4 (w/w). The qualities of the low-fat formulations (2.5% fat) were compared to those of the standard or control (8.5% fat). It was found that samples added with WPI and ADS-SU 09 at a ratio of 1:1 had the lowest melting rate (p 0.05). The pH of the samples was found to increase when the proportion of carbohydrate-based fat replacers rose. The use of WPI and inulin showed that when the level of inulin increased, the total soluble solid content decreased. The hardness values of all the samples ranged between 72.45 to 105.09 N. The samples incorporated with WPI and ADS-SU 09 at 1:4 ratio and with WPI and Alpha-starch at 1:4 ratio had higher hardness values than the other samples, and the difference was statistically significant (p 0.05). Our findings displayed that the fat replacer mixtures could reduce the contents of fat and reducing sugar (p 0.05) as compared to the control, but they had an apparent higher protein content (p 0.05). Increasing the proportion of carbohydrate-based fat replacers improved some physicochemical and sensory properties of the ice creams. In this case, the properties of low-fat chocolate ice cream incorporated with WPI and Alpha-starch at a ratio of 4:1 were found to have most closely resembled the properties of the standard sample.

Hypoxia-Driven Changes in a Human Intestinal Organoid Model and the Protective Effects of Hydrolyzed Whey.

Many whey proteins, peptides and protein-derived amino acids have been suggested to improve gut health through their anti-oxidant, anti-microbial, barrier-protective and immune-modulating effects. Interestingly, although the degree of hydrolysis influences peptide composition and, thereby, biological function, this important aspect is often overlooked. In the current study, we aimed to investigate the effects of whey protein fractions with different degrees of enzymatic hydrolysis on the intestinal epithelium in health and disease with a novel 2D human intestinal organoid (HIO) monolayer model. In addition, we aimed to assess the anti-microbial activity and immune effects of the whey protein fractions. Human intestinal organoids were cultured from adult small intestines, and a model enabling apical administration of nutritional components during hypoxia-induced intestinal inflammation and normoxia (control) in crypt-like and villus-like HIO was established. Subsequently, the potential beneficial effects of whey protein isolate (WPI) and two whey protein hydrolysates with a 27.7% degree of hydrolysis (DH28) and a 50.9% degree of hydrolysis (DH51) were assessed. In addition, possible immune modulatory effects on human peripheral immune cells and anti-microbial activity on four microbial strains of the whey protein fractions were investigated. Exposure to DH28 prevented paracellular barrier loss of crypt-like HIO following hypoxia-induced intestinal inflammation with a concomitant decrease in hypoxia inducible factor 1 alpha (HIF1α) mRNA expression. WPI increased Treg numbers and Treg expression of cluster of differentiation 25 (CD25) and CD69 and reduced CD4+ T cell proliferation, whereas no anti-microbial effects were observed. The observed biological effects were differentially mediated by diverse whey protein fractions, indicating that (degree of) hydrolysis influences their biological effects. Moreover, these new insights may provide opportunities to improve immune tolerance and promote intestinal health.

Whey protein and caseinate supplementation in oncological patients undergoing elective surgery for the modification of functional capacity

the nutritional intervention has become a critical point to achieve the reduction of perioperative morbidity and mortality in cancer patients. There are different factors that will play a fundamental role in the evolution and prognosis of this pathology, being the state of nutrition and diet a cornerstone in these aspects. to evaluate the perioperative effect of whey protein isolate (WPI) and calcium caseinate (CaCNT) in cancer patients undergoing elective surgery. randomized controlled clinical trial with three groups: the control group (n = 15), consisting in conventional management by the oncology surgery services, and two intervention groups, one with calcium caseinate supplementation (n = 15) and another one with whey protein isolate supplementation (n = 15) for six weeks perioperatively. Handgrip strength, six-minute walk, and body composition were assessed pre and postoperatively. those who were supplemented with WPI maintained their handgrip strength and showed less extracellular water (p < 0.02); also an increase in visceral mass was shown (p < 0.02). Finally, a correlation was found with variables associated with body composition and patient evolution when compared to the control group. nutritional supplementation needs to be approached from the functional and metabolic point of view to identify factors that have a favorable impact, as well as the distinction between carcinoma and the type of supplementation to be implemented.

Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T0= 0%, T1= 2%, T2= 4%, T3= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with E. coli as the pathogen bacteria and L. casei as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p&lt;0.01) on the viscosity and antioxidant, and gave no significant effects (p&gt;0.05) on the inhibition diameter zone for E. coli and L. casei. Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.

Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.

Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery.

The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.